Some mornings a stack of sweet yet healthy paleo pancakes is just what the doctor ordered – Indulge yourself with this guilt free recipe! As far as brekkies go, in my former non-paleo life my favourite was always the indulgent pile of sweetness called French Toast. I’ve been trying to come up with a paleo replacement ever since, but the taste/texture/something was always wrong. I’ve tried a ton of recipes with so-so results… This recipe I found on Against All Grain (they’ve got plenty of other paleo-friendly recipes too by the way!) was a great base that I adapted slightly for our use. It behaved well during cooking and was easy to flip, the texture turned out beautiful and the taste was fabulous! Ingredients: 5 eggs, room temperature 1/2 cup coconut cream 2 tsp organic vanilla extract 2 tsp honey 3 tbsp coconut flour 1/3 cup blanched almond meal 1 1/2 tsp baking soda 1/4 tsp salt 3 ripe bananas 1/4 fresh pineapple Coconut oil for cooking Instructions: Set oven heating to 150C. Combine all wet ingredients in a bowl and whisk heavily until eggs are well beaten and the mix begins to foam slightly. Combine all dry ingredients in another bowl. Using a sieve, mix with wet ingredients and whisk thoroughly. Set aside to rest to let coconut flour soak up some of the moisture. While resting, prep fruit: peel and slice up both banana and pineapple. Heat up coconut oil in a large pan to medium heat. Form several small pancakes on the pan (I used egg rings while pouring to keep the size and shape...

Another take on the morning protein smoothie, just in time for this stone fruit season! Ingredients: Makes for 2 serves. 1 peach, washed, stone removed and quartered 1 frozen banana 1/4 cup coconut cream 1 cup water 30g protein (15g per serve)* 1 tray of ice Blend all ingredients until smooth and start your day with a refreshing smoothie! Tip: If making this smoothie right after a workout, double the amount of protein powder to 60g (30g per serve). * I recommend using plain pure whey protein powder, with no nasties added to it. they’re a tad tricky to find, but they’re out...

The combination of sour cherries and rich luxurious chocolate in a healthy muffin almost too good to be true! Bake a batch of these when you’re in the mood of pampering yourself with something so tasty that it should be naughty… Please note: I’m currently on a Whole30, so the only sweetening in these muffins is the dried sour cherries. As a result, the muffins are not very sweet, but instead rich in chocolate with a sweet burst of sour cherries here and there. If you like your muffins sweeter, add in honey or maple syrup until the sweetness of the batter suits your taste better. Ingredients: 1/2 cup dried sour cherries 1/3 cup raw cocoa powder 2 bananas 1/3 cup coconut flour 1/3 cup almond flour 1/4 cup coconut cream 4 eggs 1 tbsp cocoa butter 1 tbsp coconut oil 1 tsp natural vanilla extract 1 tsp baking soda Dozen pecan nuts to garnish (Optional: honey or maple syrup to sweeten) Instructions: Preheat oven to 175C. Mash bananas on the bottom of a bowl. Add whisked eggs, coconut oil, coconut cream, vanilla extract and mix well. Combine dry ingredients (except cherries) in a separate bowl, making sure that cocoa powder and baking soda are both well mixed throughout. Combine all ingredients together. If the dough feels too thick, add a little more coconut cream, until desired consistency. Divide muffin mix into 12 muffin cups and garnish each with a pecan nut half. Bake for 15-26mins, or until done. A good test is to stick in a toothpick – if it comes out perfectly clean, your...

This delicious sweet dessert of banana cooked in coconut milk is a wonderful way to satiate a bothering sweet tooth, especially on a cold winter night. Ingredients: 2 bananas, peeled and sliced 1.5 cup coconut milk organic honey Instructions: Pour coconut milk into a pot and heat until near boiling. Peel and slice bananas and transfer into the hot coconut milk. Sweeten to taste with honey. Boil for 10 minutes and serve while still hot. ...